SOOOO......Here's the skinny. We were able to have a VERY soft opening this past Sunday and Monday for family. It allowed our staff to get familiar with each other and how things are going to run at Salt, as well as allowing the kitchen to get into the swing of things with how the flow is going to work. Things went incredibly well. The entire front of the house; bus-people, waitstaff, and bartenders all did great and all seemed to click. As far as the kitchen, Tony was putting out incredible food alongside Jeremiah and the crew, both looking and tasting great. So at this point we are dead on for our full opening. So here is where we are at...
Tomorrow morning we are scheduled for our final inspection with the Health Dept. assuming all things go well with that we are looking for our Opening Night to be Thursday Evening at 5:00. But until we actually have word from the Health Dept. we are in a holding pattern!
We are keeping our fingers crossed, but tune in here to find out the exact time and date!
Tonight at some point I will get on here to give you all the low-down on the down-low soft opening the past two nights!
Don't forget...Wed evenings will be our "Top-Chef" parties at Salt! We will also have the Hockey Playoffs going on in the bar area every night through the "Lord Stanley's Cup", when I am more than confident it will be presented to Mr Shanahan, Mr. Jagr and the rest of the 2008 Stanley Cup winning NY RANGERS!!!!!
b.
6 comments:
We were delighted to experience Salt at the soft opening on Monday. The place looks great, bright, warm friendly, inviting. Just what you would expect a Pub to be. It was reminiscient of Bula's with an eclectic and unusual decor. A mix of colors, memorobalia, odd pieces etc. The food surpassed all expectations. we shared a bloody prawn appetizer which was great. Frankly, I have never had shrimp done this way but I could have made a meal of these. My wife had the blue moon chicken which she allowed me to sample. it was moist, tender and succulent. The mashed sweet potato accompaniment was outstanding as well. I had the bangar steak which was cooked to perfection and almost melted in your mouth. Unfortunately, we were too full and skipped desert.
Needless to say, we enjoyed the evening and will return soon.
We wish Brad, Laurie and all of the staff the best of luck with your new endeavor. Congratulations.
Doug and Kathy
Brad,
A Ranger fan???? Uggghhhh!!!! That just put a damper on this Devils fan's enthusiasm for SALT....OK...well...maybe not...I'll just have to be there when Pittsburgh knocks them out next round!!
Good luck..I'm hoping your open Friday night!
Thanks for the invite. Everything was great. The food was as you said incredible, the room looks and feels great. The company perfect.
Blue shrirts?? Go Orange and Black!
We were lucky enough to be there on Sunday night. For all of you awaiting the opening, we have to tell you to order the goat cheese croquettes. They were amazing. We sampled the shrimp with the shooter too. They were excellent. Our dinners were awesome and it was so exciting to get in there and look at all the blood, sweat and tears that went into opening the place. We can't wait to sit at the beautiful bar with friends and enjoy the drinks. Best of luck to you.
Been watching the progress and i can't wait to get my foot in the door. I know we will be there for the best playoff's and for Top Chef! ~Foodie in Cranberry Lake
waiting with great relish (pun intended) to try everything out. Print up some kind of post card size flyer. I'll pass them out to one and all! You know the name of the game "word of mouth" (O-o-o-o-oooooo i'll say no more) to get people to know you're there.
Best of wishes for success. Go break a yolk! no more bad puns i promise. I'm serious about something to hand out! Susan/fpvc
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